VOLATILE FLAVOR COMPOUNDS IN 'KUNUN ZAKI'- A NIGERIAN MILLET-BASED BEVERAGE

ABSTRACT Flavor volatile compounds of Kunun Zaki beverage were collected and concentrated on a Tenax GC and identified on a GC‐MS. Collected and separated compounds were evaluated for their aroma impression. Twenty‐eight volatile compounds were detected in the Kunun Zaki beverage. These were made up...

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Bibliographic Details
Published inJournal of food quality Vol. 23; no. 2; pp. 185 - 193
Main Authors LASEKAN, O.O., LASEKAN, W.O.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.05.2000
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Summary:ABSTRACT Flavor volatile compounds of Kunun Zaki beverage were collected and concentrated on a Tenax GC and identified on a GC‐MS. Collected and separated compounds were evaluated for their aroma impression. Twenty‐eight volatile compounds were detected in the Kunun Zaki beverage. These were made up of pyrazines, ketones, alcohols, aldehydes, hydrocarbons and pyrroline. The aldehydes and pyrazines contributed a much higher percentage peak area to the beverage volatiles than ketones, hydrocarbons and alcohols. Kunun Zaki beverage exhibits a characteristic sweet, roasty potato‐like flavor.
Bibliography:ark:/67375/WNG-ZJH82B5L-W
ArticleID:JFQ185
istex:6270E9065A6B275EF5B9A6287ADF534C296F0C09
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.2000.tb00205.x